Last week we shared a Taiwanese bread recipe; this week we’re staying in that general geographical area with this Japanese cheesecake.
This cake is also known as a soufflé cheesecake – it gets this airy texture from the separated eggs.
A stiff meringue is made from the whipped egg whites and sugar, and is then folded into the mixture at the end.
To finish the cheesecake, the recipe calls for an apricot glaze. We have all manner of home made jams & jellies in the cupboard, so I decided to make a plain version of the cake – then experiment with the different flavours of jam for each slice.
Apricot might indeed be perfect, but you never know…
…it could be blackcurrant, wild raspberry, strawberry, gooseberry or quince!
- 400g/14oz cream cheese
- 60g/2oz caster sugar
- 60g/2oz butter, cubed
- 6 egg yolks
- 200ml double cream
- 10 ml/2 tsp lemon juice
- 1 tbsp dark rum
- 80g/3oz plain flour
- 3 tbsp apricot jam + 1tsp water (to glaze)
- 6 egg whites, refrigerated
- 100g/3½ granulated sugar
- Before you start, bring all your ingredients to room temperature
- Separate the eggs, putting the whites into the fridge
- Grease & line the bottom and side of a 25cm/10inch diameter spring form cake tin with parchment paper
- Cover the base & up the side of the tin with tin foil, making it water-tight
- Place the tin in an oven proof dish large enough that it can sit flat & level
- Preheat the oven to 160ºC/320ºF/gas mark 3
- Put the cream cheese and caster sugar into the bowl of an electric food mixer
- Using the K-beater attachment, mix on a medium speed for about a minute until there are no lumps
- Add the softened butter and mix, again on a medium speed, until there are no lumps
- Add the egg yolks a little at a time before adding all the double cream. Combine
- Add the lemon juice and rum. Combine
- Sift the flour before adding to the mixture. Combine
- Put the mixture into a large bowl, before thoroughly washing and drying the food mixer bowl
- Put the cold egg whites into the mixer bowl and, using the whisk attachment on a high speed, whip them into stiff peaks
- Slow the speed to medium and (while still moving) add the granulated sugar a little at a time to the egg white
- Boil half a kettle-full of water
- Carefully fold the meringue, half at a time, into the batter using a large metal spoon
- Pour the mixture into the cake tin and level the top with the back of the spoon
- Carefully pour the boiling water into the large oven-proof dish containing the cake tin before putting it into the oven
- Bake for an hour at 160ºC/320ºF/gas mark 3 before lowering the temperature to 150ºC/300ºC/gas mark 2 and cooking for another 30 minutes
- Turn off the oven, leave the oven door ajar, leaving the cake in the oven for 20 minutes
- Remove the cake from the oven and allow to cool completely in its tin on a wire rack